Composição nutricional de brigadeiros contendo casca e polpa de Pitaya vermelha (Hylocereus polyrhizus)

Abstract

Nutritional composition of brigadeiros containing red Pitaya peel and pulp (Hylocereus polyrhizus) In natura foods, especially those from plants, are the ones that most promote waste production in the world. Such foods are rich in nutrients and phytonutrients, recognized for their therapeutic and/or preventive effects, however, they have a high degree of perishability to deterioration. This is the case of Pitaya, an exotic tropical fruit that has been gaining space for being a fruit with tasty and nutritious pulp. Pitaya's seasonality, however, combined with its composition rich in water and sugars, are limiting factors for its production and consumption. Therefore, obtaining flour is a valuable alternative, because, in addition to adding value to the fruit by concentrating and preserving its nutrients, they can be added to the development of new products. The aim of this work was to produce flours from red Pitaya peel and pulp (Hylocereus polyrhizus, F.A.C. Weber, Britton & Rose) from two different drying methods, to analyze their total phenolic content and anthocyanin content, to incorporate them in formulations of Brigadeiro, and evaluate the final nutritional composition of the elaborated products. Pitaya peel and pulp showed 3.923 ± 0.188 and 1.788 ± 0.041 and mg/g of total polyphenols, and 0.263 ± 0.001 and 0.567 ± 0.028 mg/g of anthocyanins respectively. Brigadeiros made with the peel increased its fiber and ash contents and reduced lipid, carbohydrate, and energy content. Those that contained pulp had only a change in the fiber parameter. These results indicate that Pitaya flours can be used in industry to enrich elaborated products. [resumo fornecido pelo autor]